Place the peppers directly on the racks in a preheated 500°F oven
for about 20 minutes, turning 2 or 3 times to get all sides evenly
charred. Cover the bottom of the oven with aluminum foil to catch any
drips in case a pepper splits open. Peppers should be reasted until
their skins are charred, black, and blistered. When the peppers are
all charred, put them immediately into a covered bowl. Allowing the
peppers to cool down in their own steam makes them easy to peel.
When the peppers are cool enough to handle comfortably, peel off the
skins. They should flake off in large pieces. Don't worry about
removing every little fleck of blackened skin though, and do not wash
the peppers or you will lose much of the special roasted flavor.
Remove the stems, thick inner membranes and seeds. Slice into thin
strips. Cut the long strips in half lengthwise. You should have at
least 2 cups. Set aside.
In a large skillet, saute the onion in the olive oil for a few
minutes. Add the garlic and saute a few minutes more. When the onions
are translucent, add the tomatoes, basil and black pepper. Stir in
the red pepper strips and cook for a few minutes.
Puree about 1/3rd of the sauce in a blender or food processor and
then return it to the pan. Add the parsley. Serve hot over pasta.
Serve with short, thick pasta such as penne, ziti, spirals, or
rigatoni.
